Aromatherapy

We received some new teas this week.  They smell amazing and fortunately they’re for the kitchen to use.  We recently picked up a stainless steel steamer perfect for use with teas and other aromatic liquids. Although bamboo steamers can be wonderful, they impart a strong flavor on their own which can interfere with any new flavors you may try to introduce.  With a stainless steel steamer you can control all of your elements.  The power of scent and steam can be amazing.  It imparts flavor without dilution so that a piece of fish steamed over an aromatic jasmine pearl tea becomes infused with the tea’s flavor without losing any of it’s own.  You can also adjust the amount and type of tea in the water to the intensity that you wish to convey in your finished product.  The steaming liquid can also be utilized for a sauce or a broth to go alongside whatever you have steamed.  The temperature and speed at which you steam something also affects the finished product.  You can change the textures in perfect cadence with the rate of your steaming.  Something steamed quickly over a high heat will have a tougher texture than something steamed slowly over a gentle heat.  Either method can be a good thing.  For example a dumpling takes very well to a high heat, the wrapper will absorb any aromatics used to enhance the filling and your steaming liquid can be used to add extra layers of flavor to the dipping sauce.  On the other hand, pink shrimp steamed slowly at a low temperature will become barely firm and custard-like while absorbing the essence of the vapors.  The shrimp can be painted with a light reduction of the steaming liquid or served with delicate baby greens lightly dressed with a vinaigrette using the liquid as it’s base.  Best of all, when the cooking is done and the lid is off, you can take a few seconds to breathe it all in and create a bit of peace in a hectic day.